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Gordon Ramsay Beetroot Risotto Recipe

Gordon Ramsay Beetroot Risotto Recipe

Do you want a meal that looks like art? This Gordon Ramsay Beetroot Risotto Recipe is the answer. It is bright, earthy, and very creamy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 410 kcal

Equipment

  • Large saucepan.
  • Small Pot
  • Wooden spoon
  • Box Grater
  • Sharp knife
  • Measuring cups
  • Ladle

Ingredients
  

  • 1.5 cups Arborio Rice
  • 2 large Beetroot
  • 2 medium Shallots
  • 4 cups Vegetable Stock
  • 2 tbsp Butter
  • 0.5 cup Parmesan Cheese
  • 0.5 cup White Wine
  • 1 tsp Fresh Thyme
  • 2 tbsp Olive Oil
  • 2 oz Goat Cheese

Instructions
 

1. Prepare the Vegetables

  • Peel your beets and grate them finely. Dice your shallots into very small pieces. Keep them separate for now.

2. Warm the Stock

  • Put your vegetable stock in a small pot. Turn the heat to low. Always use warm liquid for rice.

3. Sauté the Aromatics

  • Heat olive oil in your large pan. Add the shallots and cook until soft. Do not let them turn brown.

4. Toast the Rice

  • Add the rice to the pan. Stir it for two minutes. The edges should look clear.

5. Deglaze the Pan

  • Pour in the white wine. Stir until the liquid is almost gone. This adds great flavor.

6. Add the Beetroot

  • Stir in the grated beetroot now. The rice will turn a bright pink. It looks amazing.

7. Add Stock Slowly

  • Add one ladle of warm stock. Stir until the rice absorbs it. Repeat this process slowly.

8. Check the Texture

  • Cook until the rice is tender. It should have a tiny bite. This is called al dente.

9. The Finishing Touch

  • Turn off the heat. Stir in butter and parmesan cheese. This makes it very creamy.

10. Serve the Dish

  • Spoon the risotto into warm bowls. Top with goat cheese and thyme. Enjoy your masterpiece!

Notes

➔ Use room temperature butter for a smoother finish.
➔ Never wash the rice before you cook it.
➔ Keep the stock simmering on the stove nearby.
➔ Stir the rice often to release the starch.
➔ Use a dry wine like Pinot Grigio.
➔ Do not rush the liquid adding process.
➔ Season with salt and pepper at the end.
➔ Add a squeeze of lemon for extra brightness.
➔ Serve the risotto on warm plates immediately.
➔ Grate your own cheese for better melting.
Keyword Gordon Ramsay Beetroot Risotto Recipe